EP0478516A2 - Verfahren zur Herstellung einer Geschmackstoffzusammenstellung - Google Patents

Verfahren zur Herstellung einer Geschmackstoffzusammenstellung Download PDF

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Publication number
EP0478516A2
EP0478516A2 EP91830387A EP91830387A EP0478516A2 EP 0478516 A2 EP0478516 A2 EP 0478516A2 EP 91830387 A EP91830387 A EP 91830387A EP 91830387 A EP91830387 A EP 91830387A EP 0478516 A2 EP0478516 A2 EP 0478516A2
Authority
EP
European Patent Office
Prior art keywords
composition
making
natural
flavour
casein
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP91830387A
Other languages
English (en)
French (fr)
Other versions
EP0478516A3 (de
EP0478516B1 (de
Inventor
Alfredo Cirello
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP0478516A2 publication Critical patent/EP0478516A2/de
Publication of EP0478516A3 publication Critical patent/EP0478516A3/de
Application granted granted Critical
Publication of EP0478516B1 publication Critical patent/EP0478516B1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids

Definitions

  • the present invention relates to a method for semi-synthetically making a flavouring composition, in particular a composition having a truffle flavour.
  • Another known method is that of using the so-called precursor natural elements which,as they are subjected to a suitable chemical reaction,such as the well known Maillard reaction,provide products having flavour characteristics substantially similar to those of natural truffles.
  • the main object of the present invention is to provide a method for making semi-synthetically a composition having a flavour adapted to satisfactorily replace the flavour of the natural truffles.
  • Another object of the present invention is to provide such a composition which is very stable in storing conditions and which can be directly used in food products and the like.
  • Yet another object of the present invention is to provide such a method which is very advantageous from a mere economic standpoint.
  • flavouring composition having the features of the characterizing portion of the main claim.
  • casein which,as is known,is an easily available natural protein of low commercial value.
  • the claimed method essentially comprises the step of causing casein to chemically react with 37% hydrochloric acid and 95° ethyl alcohol.
  • the reaction is carried out under heating, by refluxing the reaction vapors for a time sufficient to provide in the reaction mixture a stable temperature of 100-110°C,preferably of 102.5 °C.
  • the mixture is neutralized by an alkaline substance,such as sodium carbonate,to a pH of 6-7,preferably to a pH of 6.2.
  • an alkaline substance such as sodium carbonate
  • the mixture is accurately filtered and the clear obtained liquid is concentrated to about 20° Bé; preferably the concentrating step being carried out under a reduced pressure.
  • the thus concentrated mixture is further filtered and the clear obtained liquid is concentrated preferably under a reduced pressure to the desired consistency for the end use,for example either to a paste form or to a liquid form.
  • composition according to the invention to be used will depend on the required application.
  • the dose will correspond to a knive tip dose.
  • the composition according to the present invention can be used with a rate of 1-7%.
  • the mixture is gradually heated in about 15 hours to provide an inner temperature of 102.5°C and then being left at this temperature for about 15 hours.
  • the hot reaction mixture is then filtered and the clear obtained solution is concentrated under a reduced pressure and a temperature as low as possible to provide the mixture with a density of about 20° Bé.
  • mixture salts are filtered out which are separated in a crystalized form.
  • the clear obtained liquid is concentrated under a reduced pressure and a temperature as low as possible to provide a semisolid paste.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)
  • Fats And Perfumes (AREA)
  • Medicinal Preparation (AREA)
  • Steroid Compounds (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)
EP91830387A 1990-09-21 1991-09-23 Verfahren zur Herstellung einer Geschmackstoffzusammenstellung Expired - Lifetime EP0478516B1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT02153790A IT1243731B (it) 1990-09-21 1990-09-21 Processo per ottenere per via semisintetica una composizione aromatizzante.
IT2153790 1990-09-21

Publications (3)

Publication Number Publication Date
EP0478516A2 true EP0478516A2 (de) 1992-04-01
EP0478516A3 EP0478516A3 (de) 1992-05-06
EP0478516B1 EP0478516B1 (de) 1994-07-20

Family

ID=11183279

Family Applications (1)

Application Number Title Priority Date Filing Date
EP91830387A Expired - Lifetime EP0478516B1 (de) 1990-09-21 1991-09-23 Verfahren zur Herstellung einer Geschmackstoffzusammenstellung

Country Status (7)

Country Link
US (1) US5192573A (de)
EP (1) EP0478516B1 (de)
AT (1) ATE108619T1 (de)
DE (1) DE69102965T2 (de)
DK (1) DK0478516T3 (de)
ES (1) ES2059099T3 (de)
IT (1) IT1243731B (de)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105029368A (zh) * 2015-08-15 2015-11-11 宁波好口味食品有限公司 一种黑松露玛咖酱

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB620211A (en) * 1947-01-08 1949-03-22 Glaxo Lab Ltd An improved process for the removal of mineral acid from protein hydrolysates
GB625899A (en) * 1945-05-07 1949-07-06 Jean Morael Improvements in or relating to the manufacture of hydrolytic products of milk proteins
US3100201A (en) * 1959-12-22 1963-08-06 Mcgaw Lab Inc Process for purifying protein hydrolysate solutions
FR1423176A (fr) * 1964-01-16 1966-01-03 Int Flavors & Fragrances Inc Composition comestible et procédé pour sa préparation
GB1071248A (en) * 1965-02-26 1967-06-07 Griffith Laboratories Production of flavourful protein hydrolysate
LU66921A1 (de) * 1972-01-27 1973-03-26

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60120958A (ja) * 1983-12-01 1985-06-28 San Food Kk 人造トリュフの製造方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB625899A (en) * 1945-05-07 1949-07-06 Jean Morael Improvements in or relating to the manufacture of hydrolytic products of milk proteins
GB620211A (en) * 1947-01-08 1949-03-22 Glaxo Lab Ltd An improved process for the removal of mineral acid from protein hydrolysates
US3100201A (en) * 1959-12-22 1963-08-06 Mcgaw Lab Inc Process for purifying protein hydrolysate solutions
FR1423176A (fr) * 1964-01-16 1966-01-03 Int Flavors & Fragrances Inc Composition comestible et procédé pour sa préparation
GB1071248A (en) * 1965-02-26 1967-06-07 Griffith Laboratories Production of flavourful protein hydrolysate
LU66921A1 (de) * 1972-01-27 1973-03-26

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105029368A (zh) * 2015-08-15 2015-11-11 宁波好口味食品有限公司 一种黑松露玛咖酱

Also Published As

Publication number Publication date
DK0478516T3 (da) 1994-11-14
IT9021537A1 (it) 1992-03-21
EP0478516A3 (de) 1992-05-06
EP0478516B1 (de) 1994-07-20
IT1243731B (it) 1994-06-21
IT9021537A0 (it) 1990-09-21
DE69102965D1 (de) 1994-08-25
US5192573A (en) 1993-03-09
ES2059099T3 (es) 1994-11-01
DE69102965T2 (de) 1995-03-16
ATE108619T1 (de) 1994-08-15

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